Cook II (BHS)

• SUMMARY The Incumbent independently manages the day-to-day WCCIH kitchen operation, including meal preparation and service, menu planning, shopping, inventory, ordering, food safety, sanitation, organization, and routine upkeep. The Cook II manages work time effectively, maintains a clean, safe, orderly, and operational kitchen, and promptly communicates supply, maintenance, safety, and operational needs to the Cook III (Lead).

JOB DUTIES

• Prepares, cooks, and serves meals.
• Determines time and sequence of cooking operations to meet meal-serving hours.
• Maintains kitchen facilities in compliance with OSHA regulations.
• Completes daily cleaning, sanitation, food-storage, inventory, organization, and required documentation duties.
• Stocks and stores food properly and safely, using established labeling and disposal standards. Stocks food items on appropriate shelves with accurate labeling.
• Provides snack trays and specialty foods as directed for special events.
• Plans menus and maintains kitchen inventory; aids other cook(s) for supplies and inventory needs.
• Researches and prepares culturally appropriate foods as part of menu planning and meal preparation.
• Plans and prioritizes daily work to ensure meal preparation, cleaning, sanitation, stocking, inventory, organization, and documentation are completed within scheduled work hours.
• Maintains the cleanliness, sanitation, organization, and overall condition of the kitchen, storage areas, refrigerators, freezers, and equipment in compliance with regulations. Washes Dishes
• Shops for food and approved kitchen supplies based on menus, inventory, storage capacity, and program needs; maintains receipts and required purchasing documentation.
• Orders supplies from vendors on a weekly basis and schedules service and maintenance of kitchen equipment on both a regular and as-needed basis.
• Attends regularly scheduled cooks’ meetings, and other program meetings.
• Promptly reports equipment problems, maintenance needs, food-safety concerns, shortages, and other operational issues to the Cook III (Lead).Completes and provides timely documentation to supervisor in accordance with established standards.
• Works independently with limited on-site supervision, uses sound judgment, and completes routine kitchen responsibilities without continuous direction.
• Perform other job-related duties as assigned.

NECESSARY KNOWLEDGE, SKILLS, AND ABILITY

• Ability to cook.
• Experience independently operating a commercial, institutional, residential, or healthcare kitchen, including managing time and priorities with limited supervision.
• Experience preparing meals for diverse populations, including cultural preferences and dietary needs.
• Experience with menu planning, inventory, shopping, ordering, receiving, proper food storage, and maintaining food-safety, sanitation, and organization standards.
• Familiarity with institutional food service protocols, workplace safety standards, and facility-specific Behavioral Health policies and confidentiality (HIPAA) guidelines.
• Skill in utilizing personal computers and specialized software (such as inventory management, automated meal planning/dietary tracking systems, digital temperature logging, and email communication).
• Skill in prioritizing concurrent culinary tasks, coordinating mealtimes across multiple units or shifts, and adapting quickly in high-volume or fast-paced kitchen environments.
• Skill in clear oral and written communication, featuring cross-cultural sensitivity and effective engagement with diverse patient populations, families, and staff.
• Skill in establishing and maintaining cooperative, collaborative working relationships with kitchen peers, clinical staff, supervisors, and facility residents.
• Ability to accurately interpret, follow, and execute written and verbal instructions, including complex recipes, production sheets, and dietary order updates.
• Ability to work independently with minimal supervision while collaborating seamlessly as a member of the broader food services and multi-disciplinary care team.
• Ability to maintain reliable attendance and report to scheduled shifts promptly to ensure uninterrupted dietary service for facility residents.
• Ability to physically perform the essential duties and physical demands of the position, including frequent standing, walking, bending, and lifting or carrying 20- 50 pounds in a kitchen environment.

MINIMUM QUALIFICATIONS (Education & Experience)

• High school diploma or GED.
• Minimum of three (3) years’ experience in institutional style cooking.
• Valid Alaska Driver License.
• For company insurance purposes, must be 25 years of age.
• Current State of Alaska Food Handler Card
• Certified State of Alaska Food Protection Manager or ability to obtain within 30 days of hire.
• Current CPR/First Aid or ability to obtain within 30 days of hire.
• Technical or vocational training in culinary arts, food service, nutrition, hospitality, or a related field is helpful

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